Step 2 - Mix ingredients for batter

In a another small bowl, mix 1 cup water with 2 Tbsp Korean chili paste. Mix well

Pour wet ingredients to the dry ingredients and whisk until there are no lumps. The batter should be smooth and thin.

The batter's dry and wet ingredients can be assembled but not mixed together ahead of time. Whisk the wet and dry ingredients right before you’re ready to fry the chicken, otherwise the batter may thicken up over time

Step 3 - Dip chicken in batter and deep-fry

In a pot on medium-high heat, heat up enough oil for deep frying.

Dip pre-coated chicken wings into the batter. When oil is hot enough, about 175°C, deep-fry chicken wings for 8 to 10 minutes until golden brown and crisp.